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Wine Specs

Vintage

2016

Varietal

Sparkling

Appellation

Carneros

Sugar

0.8

Acid

0.82g/100ml

3.1

Alcohol %

Wine Spectator

2016 Le Rêve Blanc de Blancs

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Le Rêve is our esteemed tête de cuvée - our winery’s finest sparkling wine. French for “the dream,” it was Claude Taittinger’s dream to produce the finest blanc de blancs in the United States. Produced using exacting méthode traditionnelle winemaking, this wine exhibits a complexity and concentration resultant of aging for a minimum of six years en tirage. Le Rêve is crafted from our most prized blocks of 100% estate grown Chardonnay, making it a pure expression of Domaine Carneros.

"A beautifully framed sparkling wine with sliced cooked pears and croissants and hints of salted butter. Almost steely. Medium-bodied with lively acidity and tight phenolics that give form and structure. Dry finish with bread dough at the end. One of the best sparkling wines in California. Pure chardonnay. Aged almost seven years on the lees. Drink or hold." - 96 Points | James Suckling | February 2024

Wine Profile

Tasting Notes

On the nose, our classic Le Rêve captivates with lovely notes of ginger, poached pear, toasted almonds, and pie crust. The palate opens up with white peach, apple blossom, brioche, and notes of a fresh baked lemon meringue pie. This wine displays depth and purity that leads to a long, elegant finish. As with many great wines, our 2016 Le Rêve has been crafted to be long-lived and will continue to evolve for decades in the cellar. Delicious now, but there will be additional flavor benefits for those who can wait.

Vineyard Notes

The 2016 harvest was a high-quality vintage marked by mild, consistent weather through the growing season and lower than average temperatures in the crucial months of June and July. This allowed the grapes to ripen slowly and consistently, providing optimum flavor development.

Winemaker Notes

100% Estate Grown Chardonnay

Food Pairing Notes

Savor this vintage of Le Rêve on its own for the most memorable occasions. Our winemaker Zak Miller suggests pairing it with lobster, baked brie cheese with a toasted baguette, roasted chicken, or lemon-parmesan angel hair pasta with shrimp.